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Scotch Pudding

Name: Scotch Pudding
Yield: 8 servings
Ingredients: 12 small sponge cakes, grated; 5 eggs; 1 teacup of currants; 1 teacup of raisins, cut fine; 1 teacup of sugar; 1 tablespoon of butter; 3 tablespoons of marmalade; 1 teacup of cream

From The Blue grass cook book, 1904

Serves 8

Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

483Calories

7 gProtein

76 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories483 kcal

Protein6.8 g

Carbohydrates76 g

Fiber1.5 g

Sugars58 g

Total Fat19 g

Saturated Fat8.5 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol166 mg

Sodium236 mg

Potassium326 mg

Calcium69 mg

Iron1.7 mg

Magnesium21 mg

Phosphorus181 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.7 mcg

Vitamin C27 mg

Vitamin A54 mcg

Vitamin E0.7 mg

Vitamin K5.3 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate31 mcg

Choline109 mg

Caffeine0 mg

Water66 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 59. The excerpt below is the record exactly as published.

SCOTCH PUDDING Mrs. Henry C. Buckner 12 small sponge cakes, grated, 5 eggs, 1 teacup of currants, 1 teacup of raisins, cut fine, 1 teacup of sugar, 1 tablespoon of butter, 3 tablespoons of marmalade, 1 teacup of cream

Cook this with the app: pantry check, scaling, and the assistant.